Sentences with phrase «polenta as»

I am making Braised Lamb Shanks with Gremolata and Polenta as requested by one of my friends.

I am making Braised Lamb Shanks with Gremolata and Polenta as requested -LSB-...]

I am a huuuuuge eggplant lover but I don't have polenta as often as I should!

I've never thought of using polenta as a pizza base before.

Never thought of using polenta as a crust.

Polenta as a pizza crust?

Polenta as a base — how usual but creative thinking.

That such a great idea using polenta as a pizza crust, I'm gonna try this, I love polenta Rachel @ Athletic Avocado recently posted... Strawberry Cheesecake Protein Milkshake

What an amazing idea to use polenta as a pizza base... Yum!!

When you're making pizza with polenta as the crust, you don't want to overwhelm the glory that is with too many toppings, but just the right ones.

Oh, using polenta as a crust, GREAT idea!

Brilliant blog, going to try out your carrot and quinoa salad next and then the asparagus and polenta as we have asparagus in the garden right now: --RRB-

I hope you guys are as in love with polenta as I am.

I often make soft polenta as a side dish, but I even more love and appreciate «hard» polenta.

So I changed tacks and started to focus more on the polenta as an ingredient and what it goes best with, which led me to thinking about grits, because polenta is basically just grits that have set up.

I've never thought of using polenta as a pizza base before.

The eggplant is silky, smokey, and rich, and if you miss having things like polenta as a bed for stews, you should really give this a try.

Polenta as a pizza crust?

That such a great idea using polenta as a pizza crust, I'm gonna try this, I love polenta Rachel @ Athletic Avocado recently posted... Strawberry Cheesecake Protein Milkshake

Oh, using polenta as a crust, GREAT idea!

Polenta as a base — how usual but creative thinking.

Never thought of using polenta as a crust.

And the good thing is that I live next to Italy, so whenever I pop over and visit my neighbors, I always bring back not only good coffee by the kilo, but as much polenta as I can jam into my suitcase as well.

We like it sliced and served over our Creamy Polenta as a tasty change from potatoes.

Not exact matches

Can't wait to try it as millet is not really something we make often, but the idea of making it look like polenta sounds great!

Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.

We gave such a cookie cutter to our Italian friends, and they used it to cut out polenta and toast those chiles golden - brown as a nice plate decoration for a spicy dinner.

I love tapenade and roasted tomatoes, but I'm not sure always convinced about polenta — clearly I need to revisit it though, as these look gorgeous!

If you prefer more chicken, I suggest doubling the amount of chicken (8 thighs) and cutting back on the artichokes (1 1/2 lbs), onions (1/2) and polenta (2/3 cup) and adjusting the other ingredients, as needed.

As polenta is so neutral it really works well with something big on flavour like olives.

As for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1 tbsp butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.

Because these desserts are made with polenta rather than wheat flour, they also qualify as a great dessert option for anyone with a gluten intolerance or Celiac disease.

Polenta may be known as «peasant food» in Italy, but the added goat's cheese and heritage tomatoes here make this recipe a bit posh.

As a flour replacement I used polenta (cornmeal) and I also used gluten free baking powder.

It would go very nicely over mashed potatoes, polenta or regular pasta, such as penne.

The Food The food is Italian with a twist; polenta, otherwise known as cornmeal, serves as the base for most of the meals.

Having endured several disastrous polenta - themed meals as an exchange student in France (I think polenta was the only gluten free thing my host - mother knew how to cook * memory vom *), I have not been polenta's biggest fan.

This versatile product can be eaten as a hot breakfast cereal, the Italian entrée polenta, the supporting role in the American South's classic shrimp and grits, or as a base for a cheesy breakfast casserole.

It has a variety of uses — for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer - thin slices placed over bruschetta or freshly baked bread.

I've even featured polenta a few times here, once in the form of polenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a Blackberrypolenta a few times here, once in the form of polenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a Blackberrypolenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a BlackberryPolenta Cakes with a Blackberry Syrup.

Your recipe sounds perfect as I love all things polenta and I'll try it on some friends tomorrow.

I made it exactly as written, next time I will try this over mashed potatoes, polenta, or rice.

I served it with soft polenta — Northern Italian boyfriend — but I can see that it would be amazing with egg noodles as well.

If you decide to serve the polenta rounds as an appetizer, it's preferable to serve them in serving spoons (Chinese porcelain spoons); the look is more elegant and they're easier for your guests to manage.

Eat some of this and you'll get a lot of iron and vitamin A. Just be aware of which polenta you use, as some are better for you than others.

Although polenta used to be known as poor people's staple food since it was made from grains and legumes, today this dish is popular not only in Italy but also in many European countries.

I serve with Polenta or add potatoes and serve as a single dish.

Once the polenta has cooked, it can be eaten straight away as a sort of Mexican porridge, but if you pour it into a dish of some kind and leave it to go cold, it will set firm.

Carefully transfer the polenta to a sheet pan as we will be baking it in the oven for about an hour.

Though, I did accidentally slice my polenta a bit too thick, and was short on a few slices to cover the entire top of the casserole (as seen in my photo).